title: Reduction of virgin olive oil bitterness by fruit cold storage.
abstract: Green mature olives (Olea europaea L. cv. 'Manzanilla', 'Picual', and 'Verdial') were stored at 5 degrees C, and the oil extracted from them showed a middle intensity level of sensory-evaluated bitterness. The storage times necessary for this reduction were different for the three varieties tested, requiring 4, 6, and 8 weeks, respectively, for 'Manzanilla', 'Picual', and 'Verdial' olives. The level of commercial quality of the extracted oil did not deteriorate as a consequence of previous fruit storage. Olives matured during refrigeration at 5 degrees C, as the increase of maturation index and the decrease of color index and fruit firmness indicated. Similarly, as the fruit storage period progressed, the total phenolic compound content of the extracted oils decreased. Although the use of green mature olives may require a more prolonged storage time, it allows for a better postharvest handling of the fruits, which are more resistant to physical damage or fungal infections than the riper ones.
authors.affiliation: Instituto de la Grasa (CSIC), Departamento de Fisiología y Tecnología de Productos Vegetales, 41012 Seville, Spain.
authors.forename: Khaled
authors.initials: K
authors.lastname: Yousfi
authors.forename: José A
authors.initials: JA
authors.lastname: Cayuela
authors.forename: José M
authors.initials: JM
authors.lastname: García
mesh_terms: D003080:Cold Temperature; D005511:Food Handling / Q000379:methods*; D005638:Fruit / Q000737:chemistry*; D031658:Olea / Q000737:chemistry*; D000069463:Olive Oil; D010636:Phenols / Q000032:analysis; D010938:Plant Oils / Q000737:chemistry*; D013649:Taste
chemical_list: D000069463:Olive Oil; D010636:Phenols; D010938:Plant Oils